Although it felt a bit like spring in my neck of the woods today, winter is still with us. In fact, I’ve always found February to be the coldest, snowiest, and dreary month.
I was trying to find a hearty soup to cook and then freeze up for one of those snowy days that are sure to be coming soon, and I thought this recipe, which includes a good portion of super healthy butternut squash, would be just the one to make.
Vegetarian Country Stew
serves four
1 large onion, chopped
3 garlic cloves, minced
3 cups peeled and cubed butternut squash
1 tb fresh thyme, chopped
3 cups coarsely chopped green cabbage
1/4 teaspoon crushed red pepper
1 16 oz. can cannellini beans, drained and rinsed
1 16 oz can diced tomatoes, drained
4 1/2 cups low sodium vegetable broth
salt and pepper to taste
Heat 1/4 cup broth in a soup pot over medium heat. Add onion and garlic and cook for 5 minutes. Add cabbage, squash, remaining broth, thyme and crushed red pepper and bring to boil.
Lower heat, cover, and simmer on medium low for about 30 minutes, or until squash is tender.
Add the beans and tomatoes, cover, and continue to simmer for 15 minutes. Season with salt and pepper to taste.
